Dinner with Joseph Campione texas toast, parmesan
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
BREAD: ENRICHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SOYBEAN OIL, SALT, YEAST, WHEAT GLUTEN, SUGAR, SOY FLOUR, MALTED BARLEY FLOUR, DEXTROSE, ENZYMES, ASCORBIC ACID, CORN MEAL SPREAD: VEGETABLE OIL BLEND (SOYBEAN, PALM AND/OR EXTRA VIRGIN OLIVE AND/OR CANOLA), WATER, GARLIC, PARMESAN AND ROMANO CHEESE MADE FROM COW'S MILK BLEND (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), CONTAINS 2% OR LESS OF: ONION POWDER, SALT, SWEET CREAM BUTTERMILK, NATURAL FLAVOR, MONO & DIGLYCERIDES, SPICE, SOY LECITHIN, POTASSIUM SORBATE (TO PROTECT QUALITY), CITRIC ACID, LACTIC ACID, VITAMIN A PALMITATE, BETA CAROTENE (FOR COLOR).
Joseph Campione, frozen bread & dough, serving 40 g, package 11.25 oz/319 g. Ingredients as printed on the label.
More from Joseph Campione
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Cooks as parmesan. Half of it left? Use up the parmesan.